Fall is officially in the air, tomatoes are still gorgeous and abundant, and I’m feeling like freshly roasted tomato soup with some delicious little grilled cheese croutons are definitely in order. Fun and yummy for the kiddos; classic and heart-warming for the grown-ups. And healthy, let’s not forget how good fresh tomatoes are for us all. Rich in lycopene, which helps protect our skin against UV rays, tomatoes are loaded with antioxidant-filled superpowers, including vitamin C, potassium, folate and vitamin K!
So, when you’re racking your brain over what to make for dinner or lunch this weekend, grab a bunch of tomatoes, some bread and cheese, and whip up this cozy and comforting soup that will please bellies of all ages.
This Soup Is:
- A great way for kids to enjoy fresh produce
- Easily adaptable to taste and preference
- Perfect on chilly days
- Easy to make
- Fun for all ages
- 2 lb. fresh tomatoes (vine ripened, cherry, grape), halved
- ½ cup extra-virgin olive oil, divided
- 1 tsp salt
- 1 medium yellow onion, diced
- 2 garlic cloves, peeled and chopped
- 1 tsp dried thyme
- ¼ cup tomato paste
- 1 tsp agave
- 3 cups low-sodium vegetable stock
- ¼ cup heavy cream, optional
- Preheat oven to 425.
- Spread tomatoes, ¼ cup of the olive oil and salt onto a baking sheet. Roast in the oven for 25 minutes. Set aside.
- Meanwhile, sauté onion in a large pot with remaining olive oil. Cook 8-10 minutes on medium-low heat until onions are soft and translucent. Stir in garlic, sauté for 1 minute. Add dried thyme, tomato paste, and agave, mix well. Add cooked tomatoes and their juices and the vegetable stock. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
- Purée soup using a high powered blender and return to pot (alternatively you can use an immersion blender right in the pot), stir in heavy cream if using. Add salt and pepper to taste. To serve, top with grilled cheese croutons.
4 slices whole-wheat bread
1 tab butter
4 slices cheddar cheese
Preheat skillet over medium heat. Generously butter one side of bread. Place bread butter-side-down in skillet, add 2 slices of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese. Remove grilled cheese from pan and cut into ½” little square croutons.